Crunchy Egg Salad Recipe
- 4 eggs
- 1 (4 ounce) can sliced water chestnuts, drained and chopped
- 1/3 cup mayonnaise
- 1/3 cup sweet pickle relish
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- salt and pepper to taste
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Cool the eggs under cold running water. Peel and chop.
- Combine eggs, water chestnuts, mayonnaise, pickle relish, dry mustard, and paprika in a large bowl. Stir until well combined. Season to taste with salt and pepper.
